Red Rice & Egg Whites Pepper Fry
The Red Rice & Egg Pepper Fry Bowl is a nutrient-dense dish combining red rice with boiled eggs whites, sautéed in a peppery South Indian-style masala. Red rice is rich in fiber and antioxidants, while eggs whites provide high-quality protein, making it a wholesome and satisfying meal. The pepper and spice blend adds a bold and aromatic flavor.
Nutrition Facts
Per serving
Energy
170 kcal
Protein
10 g
Carbs
26 g
Fat
3 g
Fiber
2 g
Ingredients
Red Rice (Raw)
0.5 small cup (50g)
Egg, poultry, white, raw
4 medium (132g)
Chopped Onion
0.5 small cup (50g)
Olive Oil
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
2 tsp (4g)
Clove Garlic, Minced
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Curry leaves
5 number (1g)
Coriander Powder
0.5 tsp (1g)
Black Pepper
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
Cook Red Rice: Cook 1 cup of red rice according to package instructions. Set aside.
Boil Eggs: Boil 4 eggs for 10-12 minutes, peel, remove yolk, and set aside.
Cooking Steps
In a pan, heat oil over medium heat. Add curry leaves and sauté until aromatic.
Add chopped onions, garlic, and green chilies. Sauté until onions are golden brown.
Stir in chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the mixture becomes a thick masala.
Sprinkle black pepper powder and mix well.
Slice the boiled eggs whites in halves or quarters and toss them gently into the pan. Coat the eggs with the masala.
In a serving bowl, layer the cooked red rice and top it with the egg pepper fry.
Sprinkle with chopped coriander leaves and serve hot.